How do you feel about waiters clearing dirty dishes and then serving food without washing their hands in between?

Seems to me that's asking for transmission of germs. In some restaurants different people do these jobs, but I'm sure not in all. Are there any laws directed at this? I can't say for sure this is a real problem, but it's not very appetizing either. JMHO

Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.